Oatmeal, Apple & Cranberry Breakfast Cookies

As someone who's always on the go, I never have time to sit down and eat breakfast. These cookies are my lifesaver. I make them on a Sunday night and pop a few in my bag, car's glove compartment and in my office drawers and snack on them all week long. *You can also substitute other fruits to suit your palate. #allthegoodnesswithnoneoftheguilt

• Ready In: 22 mins
• Yields: 55-65 Cookies

Ingredients

• 500  ml cake flour, sifted
• 500  ml oats
• 500  ml muesli or 500  ml granola cereal or 500  ml coconut
• 350  ml brown sugar
• 275  ml butter or 275  ml margarine
• 250  ml dried cranberries or 250  ml raisins
• 30  ml golden syrup or 30  ml maple syrup or 30  ml honey
• 2  big apples or 2  big pears, grated
• 1  egg, whisked
• 5  ml bicarbonate of soda, dissolved in a little milk
• 5  ml vanilla essence
• 2  ml cinnamon
• 3  ml salt

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Spray a few baking sheets with nonstick spray or smear with butter lightly.
3. Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
4. Mix well.
5. Beat the butter and brown sugar together until light and fluffy.
6. Add the egg, then add the golden syrup and vanilla and blend well.
7. Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
8. Mix well and knead the dough throughly.
9. Shape into small palm sized balls and place on the pre-greased baking sheets.
10. Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
11. Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
12. Store in airtight containers.